Ginger-Infused Poached Chicken in Hot Broth

Ginger-Infused Poached Chicken in Hot Broth

　　Ginger-Infused Poached Chicken in Hot Broth

　　　Ingredients:

　　One tender female chicken (about 1000g).

　　Ginger 10g, scallion 10g, vegetable oil 50g, salt 2g, soy sauce 10g, starch 15g, vinegar 10g, chili oil 10g, fresh broth 100g.

　　Method:

　　After slaughtering and cleaning the chicken, boil it in a pot until cooked. Remove, let cool, then remove the thigh bones and chop the meat into uniform pieces. Mince the ginger and chop the scallions into scallion greens. Heat the vegetable oil in a pan (to about 15°C), add the chicken pieces, minced ginger, and scallion greens, stir-fry until fragrant. Add fresh broth, salt, and soy sauce, simmer until well flavored. Mix in water-diluted starch and vinegar, stir evenly, then drizzle with chili oil to finish. (Alternative cooking method: After preparing the chicken, briefly boil it in a pot, remove, chop into uniform pieces, and arrange in three even layers in a bowl. Add seasonings, steam until tender, remove from the steamer, discard the seasoning residue, then invert onto a round plate. Simmer the original steaming juice in a pot, add ginger juice and seasonings, bring to a boil, thicken with a thin cornstarch slurry to reduce the sauce, pour over the chicken, and drizzle with sesame oil before serving.)

　　Features:

　　Bright red color, tender chicken, prominent ginger-vinegar flavor.